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In one bowl make Jell-O Vanilla Instant Pudding, follow package direction by mixing 2 cups of cold fat free milk, whisk it properly and keep it aside. (You can use 2% or whole milk if you like, instead of fat free.)

Now add Cool Whip, 1/2 tsp. of quick dissolve espresso coffee into vanilla pudding, and fold it very gently till you see mixture in one color. Don't mix too hard otherwise Cool Whip will become liquid. Now keep aside.

In a small shallow dish take 1 1/2 cups of espresso coffee (2 tsp. of quick dissolve espresso coffee and add 1 1/2 cups of hot water, let it cool down), and add a couple of drops of orange extract.

Now take a 13 x 9 inch baking dish or any square pan. Dip ladyfingers one by one into the coffee mixture on both side for 5 seconds and start placing on the bottom of the baking dish, breaking them in half if necessary in order to fit the bottom. (Don't leave ladyfingers in coffee mixture longer, otherwise they will break.) Now spread half of the pudding mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining pudding mixture. On the top dust some cocoa powder using small strainer.

Now cover the baking dish with plastic wrap and refrigerate for at least 8 hrs. Before serving sprinkle some shaved chocolate and dust some powder sugar. Bon appetite :)

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Notes

If you would like to use dark rum in your recipe you can add 1/2 cup of dark rum in espresso coffee mixture but make sure you make espresso coffee using only 1 cup of hot water.